Dietetic Technician - Grand Bahama

Primary Duties and Responsibilities:

The Dietetic Technician works under the supervision of a dietitian, supporting the nutrition care process of patients. Facilitates nutrition education to patients and oversees the provision of inpatient meal service and supplement distribution.  

The Dietetic Technician screens patients for nutrition risk and monitors and reports patients’ eating patterns to the dietitian. He/she collaborates with the food-service staff in the kitchen to ensure that every meal is made in accordance with the nutritional guidelines. The Dietetic Technician functions as the link between the dietitian and the food-service personnel.

Essential Functions:

• Completes nutrition screening within 24 hours of inpatient admission according to clinical nutrition care guidelines, hospital/institutional and accreditation requirements 
• Conducts nutritional assessments of individuals, including obtaining and evaluating dietary histories, to assist the dietitian to plan medical nutrition interventions 
• Supervises food production to assist dietitians to maintain effective therapeutic meals protocol 
• Guides patients or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines 
• Analyze menus or recipes, standardize recipes, or test new products 
• Manages preparation of special meals or diets with the culinary team 
• Delivers speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment 
• Communicates health and wellness information to the public 
• Observes patient food intake and reports progress and dietary problems to dietitian 
• Creates referral recommendations for the dietitian for any patient having nutritional or eating challenges 
• Refers patients to outpatient nutrition services to provide continuity of nutrition care 
• Provide dietitians with assistance researching food, nutrition, or food service systems 
• Maintains nutrition records for each patient and reviews with dietitian, specifically highlighting any new developments or issues observed 
• Analyzes new therapeutic meal, cafeteria menus and food items for nutritional analysis and reception by patients and customers 
• Monitors closely food safety in preparation, handling, storage and meal service 
• Assists in planning and implementation of National Nutrition Month activities 

Qualifications and Experience: 

• Minimum of an Associate’s degree granted from a regionally accredited university or college in dietetics, nutrition, culinary, or a related field.
• Minimum 2 years experience in food service required.  
• Certification/License: Dietetic Technician Licensed with the Health Professions Council preferred or registration by the
• Commission on Dietetic Registration of the American Dietetic Association or similar, but not required.
• Intermediate level of proficiency in Microsoft Office software suite (Word, Excel, PowerPoint)  

Knowledge, Skills and Abilities:

• Knowledge of nutritional services and general dietary recommendations  
• Ability to accurately prepare reports about patients dietary requirements 
• Ability to organize and manage client files and paperwork to ensure documents remain confidential and easily accessible 
• Ability to explain meal options to people and note their preferences 
• Ability to provide instructions to clients, families and caretakers regarding dietary needs 
• Ability to use basic math calculations in daily work to determine the appropriate nutrient intake for patients and compute other nutrition formulas 
• Strong interpersonal communication with patients, families, physicians and co-workers 
• Ability to use computer keyboard, mouse, telephone, and basic kitchen equipment  
• Ability to lift and carry up to 20 pounds frequently and walk with it up and down stairs to patient areas 
• Ability to sit, stand, walk for long periods of time 
• Ability to bend, stoop, squat, kneel, climb stairs or ladder occasionally 
• Ability to use fine motor skills for typing, grasping, chopping, manipulating objects with fingers 
• Ability to speak effectively before groups of customers, patients and associates of the organization 
• Excellent interpersonal skills